They are often served as a 'Tapas' dish in the center of the dining table or you will find them on the counter in the local 'Tapas' bar/restaurant.
They also work well as part of a 'Plato Combinado' especially if you serve them with Papas Arrugardas.
photo by lesleyk
- 1 onion finely chopped
- 3 Gloves Garlic finely chopped
- 2 tbs Veg Oil
- 350g Cooked Lentils
- 2 Tsp Thyme
- 1 Tsp Turmeric
- 1 Tsp Pimento Picante
- 1 Tbs Tomato Paste
- 85g Bread Crumbs
- 2 tbs Grated Cheese
- 1 Egg - Beaten
- 2 Tbs Red Wine
- 500g Chopped Tomatoes
- 1 Tsp Rosemary
- 1Tsp Basil
- Salt & Pepper to taste
- In a frying pan, cook the onion and garlic in 1 tbs of the oil, until the onion is just turning transparent.
- Add the cooked lentils, thyme, turmeric and tomato paste.
- Cook for a few minutes to combine all the flavors.
- Transfer mixture to a mixing bowl.
- Take off the heat and add the breadcrumbs and grated cheese.
- leave to cool a little.
- Mix in the beaten egg, to help bind the mixture.
- This mixture will make approx 12/15 little albodigas balls, which you can form either with your hands or with spoons.
- In the frying pan heat the rest of the oil.
- Cook the abondigas for several minutes until brown all over.
- Add the wine, tomatoes,basil and rosemary
- Simmer very gently for 20 minutes.
- Add Salt and Pepper to taste.
Can be served as a dish on it's own, or a smaller portion with spaghetti.